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Make the cranberry pav buns: In a large bowl, combine the warm milk, yeast and sugar. Let it sit for 5-10 minutes until frothy.
Add the flour, milk powder, salt and butter. Knead into a smooth dough. Cover and let rise for 1 hour.
Punch down the dough and knead in the cranberries. Divide into 12 equal pieces and shape into buns. Place on a baking tray, cover and let rise for 30 mins.
Preheat oven to 200°C. Brush the buns with the milk-honey mixture. Bake for 15-18 minutes until golden brown.
Make the pav bhaji masala: In a small bowl, combine all the spices.
Make the pav bhaji: In the Instant Pot, melt the butter with the bay leaves. Add the onions and salt and sauté for 5 minutes.
Add the garlic, ginger and pav bhaji masala. Sauté for 2 minutes.
Add the chopped tomatoes, Christmas veg and hot water. Secure the lid and pressure cook for 10 minutes.
Quick release the pressure. Mash the vegetables with the remaining 20g butter until smooth.
Preheat the air fryer to 200°C. Cut the Camembert in half horizontally. Brush the cut sides with olive oil.
Air fry the Camembert for 5-6 minutes until melted and gooey.
To serve, place the pav bhaji in bowls. Top with the melted Camembert, garnishes and serve the toasted pav buns on the side.